Pumpkin Soufflé

Some people are totally mesmerized by the winter season and all of its Christmas charm, other loves Spring and its full blossoms of all beautiful things, and others love Summer and all of her pool parties and fresh fruits.

But me?  I love Fall.

Something about Fall is so mesmerizing to me- it takes me to that super special, ooey-gooey sentimental place in my heart, and there is no escaping.  It’s so nostalgic it blows my mind- and I thought nostalgia was only accessible to those who had reached the 60+ year mark in life.

What makes Fall so special anyway?

Everything- everything makes Fall special.

The leaves changing colors and floating through the air, and the crispness of the wind as it blows so gently, and the way everything around you seems to be changing all at once, but doing it so gently that you aren’t taken off guard.

And then, pumpkin.

Pumpkin everything makes Fall literally everything to me.

Don’t get me wrong, I do love an occasional pumpkin spice latte, but that’s not what I am referring to.

I mean all the homemade pumpkin goodies, all the pumpkins on doorsteps, and all the pumpkin patches and smiling kids with pumpkin heads. I can’t get enough.

So here I am, it’s only August, and I am literally craving Fall.

I can’t force it to come in the outside world, but I certainly can in my own home- and today I decided to create a pumpkin soufflé with a warm maple sauce to indulge in my drastic craving for Fall.

If you are intimidated by soufflé, don’t be.  It’s actually not that bad.  If you are somewhat experienced with egg whites and meringue, it’ll be a breeze.  If not, just follow the instructions precisely, and reference the photos I am sharing to when your egg whites are at the right stage!

(On a side note- because egg whites and meringue stages were so complicated for me during culinary school, I plan on creating a video soon to show you the different levels so you don’t have to question when you are at the right place!)

Until then, trust the instructions, trust your gut, and indulge!

Print

Pumpkin Soufflé

Here's What You Need

For the Soufflé

• 1/2 c vanilla soy milk
• 1 tbsp gluten free all purpose flour
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 3/4 c sugar + 1 tbsp*
• 3/4 c canned pumpkin purée
• 7 large egg whites
• 1/4 tsp salt

For the Sauce

• 3 large egg yolks
• 1/2 c brown sugar
• 1/2 tsp vanilla
• 1/2 c vanilla soy milk
• 1/8 c pure maple syrup

Here's What You Do

1. Prepare 8 ramekins by coating with oil or butter, and dusting thoroughly with sugar.

2. Preheat oven to 350F.
   

3. Combine milk, 1tbsp sugar, and spices and bring to a boil over medium heat. Reduce to a simmer, stirring constantly for two minutes until the mixture begins to form a light paste. Remove from heat and whisk in pumpkin. Set aside.
   

4. In large mixing bowl, begin to whip egg whites and salt to form soft, foamy peaks. (Reference the first egg white picture in the post above). When the egg whites reach this foamy stage, begin adding in the 3/4cup sugar a little at a time. When all sugar is added, turn the mixer to high speed and whip the egg whites to form stiff peaks. Your peaks should cling to the attachment, but not be so stiff they are cracking. (See second and third egg white photo). At this point, your meringue is ready.
   

5. Begin folding the meringue into the pumpkin mixture, 1/4th at a time, until it is all incorporated. Be careful to fold it in rather than stirring- as that can mess with you meringue and cause it to lose air.
   

6. Fill ramekins to just below the rim, then smooth the tops.
   

7. Place on middle rack in oven and bake for 18-20 minutes, or until tops are a light golden brown. They will rise a lot!
   

8. While soufflés are baking, prepare the sauce by combining all ingredients in a saucepan over medium heat until mixed well. Then reduce the heat and stir constantly until the sauce is smooth, and begins to thicken slightly. Remove from heat at this point and transfer to a separate dish.
   

9. Remove soufflés from oven and serve immediately with warm sauce.
   

Recipe Notes

1. *I use a Stevia baking blend for almost all of my baking to avoid the high sugar content. The baking blend, however, eliminates the need to convert amounts, as it measures 1:1. With this you also avoid any change in structure that happens from substituting ingredients.
2. This soufflé may also be served without sauce, or simply with powdered sugar or brown sugar sprinkled on the top.

Did you like what you saw?

There's more where that came from!

Your information will *never* be shared or sold to a 3rd party.